Q&A: Making Gulf of Maine seafood sustainable

Hunters and trappers in Jen Levin’s home state of Wisconsin and commercial fishermen in Maine, where Levin now lives, have a lot in common, she says. Most importantly, they are passionate stewards of the resources they depend on, despite some people’s contrary perceptions. Her work at the nonprofit Gulf of Maine Research Institute (GMRI) involves collaborative research with fishermen to encourage more selective and sustainable harvest methods.

GMRI, which Levin says contributes to seafood-buying-guide research yet remains neutral on consumer wallet-card recommendations, is guiding Delhaize America’s retail banners — Hannaford, Bloom, Sweet Bay and Food Lion, among others — in their quest to source more sustainable seafood by engaging their suppliers to verify their products’ origins. And in the coming months, GMRI will unveil the Gulf of Maine Responsibly Harvested label, which will act as a traceability tool for seafood buyers and consumers.

To read more about Jen Levin and the Gulf of Maine Research Institute, click here. Written by SeaFood Business Associate Editor James Wright, the story appeared in the October issue of SeaFood Business.

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